We have pork now. It is from our pasture-raised chemical-free pigs. It is our healthy, delicious, locally-produced alternative to industrial pork.
Consumer Reports recently announced the results of an indepth study of commercially available pork. Testing dozens of brand names and multiple locations, the researchers found that 69 percent of the pork tested was contaminated with bacteria, almost of all of it resistant to antibiotics. The report concludes, ”The frequent use of low-dose antibiotics in pork farming may be accelerating the growth of drug-resistant ‘superbugs’ that threaten human health.” I’ve been saying that on this blog for a long time now.
Further, 20 percent of the pork tested was laced with ractopomine, a growth hormone banned in 160 countries but legal in the U.S. Read more about the report HERE.
Human beings were simply not meant to eat antibiotic-resistant bacteria and pig growth hormones.
Our pigs lived on open pasture, which is a very rare thing these days even on organic farms. They were never given any growth hormones or antibiotics.
Our pork is delicious, naturally produced and safe to eat—a very rare combination these days. Our animals were raised naturally and humanely.
We’re happy to be able to make quality pork available in our community. Hopefully it will remind folks of what the pork tasted like at their grandparents’ house, back when people raised animals the way they ought to be raised.
Love Wins
This is lovely! I wish we were in your community…
I read that report too. Scary stuff.
That report satisfies me that folks shouldn’t eat the pork in supermarkets. I hope you’re able to find a good local source there.
¡Bravo! May your livelihood prosper, Bill. This is all so wonderful to hear.
By the way, we purchase Beeler’s pork products at our coop here in Albuquerque. I bet they don’t have free range. Folks are lucky who get to purchase yours.
Thanks! It’s a labor of love.
It is rare for pigs to be raised the way we raise ours. It’s not possible to maintain high stocking densities. We’re fortunate to have enough pasture to do it and it definitely pays off with first-rate pork.
That last photo says it all. If that’s not a happy pig, I don’t know what one would look like.
When my meat market opens up again, I’m going to ask them about the source of their pork. I do know they cut the case meat themselves, and will custom cut for any customer – I’ll take that as a good sign. Still, as the old saying has it, “Trust, but verify”.
I love that they’re smiling in all three pictures. I do especially love the last photo (even though she was shaking mud on me while I took it).